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Method for preparing esterified monascus for brewed wine

A technology for esterifying red yeast rice and brewing wine, which is applied in the field of esterification red yeast rice preparation for brewing wine, can solve the problems of insignificant effect of aroma enhancement and the like, and achieves the advantages of shortening the koji-making period, improving the esterification ability and improving the high-quality product rate. Effect

Active Publication Date: 2017-06-30
FUJIAN NORMAL UNIV
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Problems solved by technology

[0004] However, the esterified red koji prepared by a single Monascus strain sometimes has an insignificant aroma-enhancing effect in the production practice of brewing wine. Good Monascus strains, combined with Saccharomyces cerevisiae that produces esters and aromas, adopts innovative technology to produce high esterified red yeast rice for brewing, which is used in the production process of brewing wine for esterification to produce esters, which has special The aroma-enhancing function, especially the effect of increasing the content of ethyl caproate and ethyl acetate in the brewing of Daqu wine is remarkable

Method used

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  • Method for preparing esterified monascus for brewed wine

Examples

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Effect test

Embodiment 1

[0054] (1) Rice soaking: Take 1000kg of indica rice and wash it clean, add water to soak the rice, and the water surface is 20 cm higher than the rice. According to climate change, control the rice soaking water temperature to 25°C, and soak the rice for 1.5 hours. When rice soaking is completed, rub the rice between two fingers to disperse it.

[0055] (2) Steam and spread the rice: Drain the rice, put it in a rice steamer to steam, and then cool the rice to 42°C on a spread bed.

[0056] (3) Seed dressing: mix 15% by weight of mixed Monascus inoculum according to rice quantitatively, concentrate and pack in sterilized sacks after mixing, and put it in the koji room.

[0057] (4) Pile koji and ventilate culture: After 18 hours after entering the koji room, the temperature of the center of the koji rice in the sterilized sack rose by 48°C. At this time, the koji rice was poured out from the sterilized sack and spread on the koji bed. Put the koji rice on the koji bed and coo...

Embodiment 2

[0064] (1) Rice soaking: Take 500kg of indica rice and wash it clean, add water to soak the rice, and the water surface is 20 cm higher than the rice. According to climate change, control the water temperature of rice soaking at 20°C, and soak rice for 2.0 hours. When rice soaking is completed, rub the rice between two fingers to disperse it.

[0065] (2) Steaming and rice spreading: Drain the rice, put it in a rice steamer to steam until cooked, and cool the rice to 39°C on a spreading bed.

[0066] (3) Seed dressing: mix 12% by weight of mixed monascus inoculum according to rice quantitatively, concentrate and pack in sterilized sacks after mixing, and put it in the koji room.

[0067] (4) Pile koji and ventilate culture: After 18 hours after entering the koji room, the temperature of the center of the koji rice in the sterilized sack rose by 46°C. At this time, the koji rice was poured out from the sterilized sack and spread on the koji bed. Put the koji rice on the koji ...

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Abstract

The invention relates to a method for preparing esterified monascus for brewed wine. The method is characterized by including the steps that indica rice is washed, soaked, drained, cooked and cooled to 37-42 DEG C; 10-15% by weight of mixed monascus inoculation solution is mixed quantitatively according to the weight of the rice, the mixture is placed in sterilized jute bags after being evenly mixed and placed in a distiller's yeast room; the mixture is poured out and laid on a distiller's yeast bed after 18 hours; the mixture is cooled to 35-37 DEG C and stacked into a distiller's yeast pile, heat preservation is conducted, the temperature is increased to 48-50 DEG C, and then the distiller's yeast pile is formed again; after 30-38 hours, the mixture is taken out, intermittently ventilated, cooled and cultured for 28-34 hours; brewer's yeast suspensions are sprayed three times according to 10-20% of the weight of the monascus rice; the humidity of the distiller's yeast room is controlled to be 75-85% for 46-50 hours, the monascus is output and aired at the seventh day, and the esterified monascus is obtained. By means of the technology, the esterification capacity of the esterified monascus is improved, the esterified monascus preparation period is shortened, and the quality product rate of the esterified monascus is increased. The added esterified monascus has a special aroma enhancement function.

Description

technical field [0001] The invention relates to the technical field of esterification agents for brewing wine. Specifically relates to a preparation method of esterified red yeast rice for brewing wine. Background technique [0002] Red yeast rice has been widely used in the history of Chinese folk brewing, and it plays the role of saccharification, fermentation and esterification in the fermentation process of brewing wine. In the study of Daqu microorganisms in Chinese solid liquor, it was found that Daqu containing Monascus had a special aroma-enhancing function for the production of Daqu liquor, especially the function of increasing the content of ethyl caproate in Luzhou-flavor Daqu liquor was remarkable. Many experts affirmed the aroma-enhancing function of red yeast rice in Daqu. Mr. Wu Yanyong made pioneering work on the characteristics of Monascus fumigatus esterase and its application in Chinese wine; Zhuang Mingyang and others added Monascus into natural koji, a...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/645
CPCC12G3/02
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV
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